Pistachio Crusted Sea Bream and Smashed Potatoes
with Slow Roasted Tomatoes and Garlic Asparagus
This Pistachio Crusted Sea Bream and Smashed Potatoes takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Salad Potatoes
190 grams
Baby Plum Tomatoes
30 grams
Unsalted Butter
(Contains Milk)
25 grams
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
200 grams
Asparagus
1 unit(s)
Garlic Clove
2 unit(s)
Sea Bream Fillets
(Contains Fish)
32 grams
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the salad potatoes widthways. Put them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, cut-side down.
Halve the tomatoes and pop them onto a piece of foil with the butter, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop the tomato parcel onto another large baking tray lined with baking paper.
When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, remove the pistachios from their shells, then finely chop. Pop them into a small bowl along with the breadcrumbs. Season with salt and pepper and mix together.
Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press).
Lay the sea bream, skin-side down, onto a plate. Spoon the mayonnaise over the flesh of the fish and spread evenly over the top.
Spoon the pistachio crumb on top of the mayonnaise and press it down with a spoon. Drizzle with a little oil. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the potatoes have cooked for 20 mins, pop the tomatoes in to roast on the middle shelf for 5 mins and remove the potatoes from the oven.
Use the bottom of a bowl or pan to lightly crush each potato half.
Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
When the tomatoes have roasted for 5 mins, remove the tray from the oven and carefully transfer the crumbed fish to the tray.
Pop the asparagus alongside, then drizzle with oil and scatter over the garlic. Season with salt and pepper, then toss to coat.
Return the tray to the middle shelf and roast until the crumbs are golden and the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
When everything's ready, plate up your sea bream with the smashed potatoes, roasted asparagus and tomatoes alongside.
Drizzle the buttery tomato juices over the asparagus to finish.
Enjoy!
